Warm Oysters Stuffed

Warm Oysters Stuffed

Christina Cherrier

Warm Oysters Stuffed, raw oysters, Portuguese, flat, thin light, all the oysters have something in common: they are delicious. Oyster are often eaten raw form their shell (look at this oysters in tarragon jelly recipe), but for now we’ll experiment a cooked oysters recipe.

Preparation time: 20 minutes.
Cooking time: 10 minutes.
Difficulty: Medium.

Ingredients Warm Oysters Stuffed with Mushrooms Recipe

Serves 4

  • 3 dozen oysters of Marennes
  • 100 grams of butter
  • 4 shallots,
  • 250 gr of mushrooms Paris
  • 1 tablespoon of sifted flour,
  • 1 cup of dry white wine
  • 5 sprigs of parsley,
  • 5 gr of salt,
  • Pepper in grains from the mill.
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Preparation Warm Oysters Stuffed with Mushrooms

Open the oysters, remove them from their shell.
Then spend a few seconds in their water, heated and filtered.
Drain and reserve water.
Prepare the sauce in a pan by melting butter and making minced shallots.
Add the sliced mushrooms and parsley passed through the mill.
Add flour mixed with water to cook the oysters reserved.
Add white wine, salt and pepper.
Cook the sauce, must be thick.
In the bottom of oyster shells, put a bit of the sauce, place over two or three oysters according to size, cover with sauce.
Add a knob of butter and brown in the oven.

Wine suggestion: Muscadet White, Bordeaux Haut-Benauge white, Côte de Brouilly red

Bon appetit!

What’s your favorite Oysters recipe? Please leave your comments below!

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Warm Oysters Stuffed